PINEAPPLE & DATE RELISH
This tropical chutney with coriander, mustard and cumin seeds is great with grilled meats, in a bacon sandwich or on a cheeseboard
Provided by Mary Cadogan
Categories Condiment
Time 1h5m
Yield Makes about 1.5kg
Number Of Ingredients 10
Steps:
- Dry-roast the seeds in a small pan until they start to smell fragrant. Tip into a mortar and crush with a pestle until the seeds are broken down but not powdery.
- Peel, quarter and core the pineapple. Cut into rough chunks, then transfer to a food processor and pulse until cut into smaller pieces. Tip into a preserving pan or large heavy-based saucepan. Use the processor to do the same to the onions, then the peppers. Tip the vegetables into the pan along with the roasted spices, vinegar, chilli flakes and 2 tsp salt.
- Bring to the boil, stirring, then cover and simmer for 10 mins. Add the sugar and dates, and return to the boil, stirring to dissolve the sugar. Simmer for a further 15-20 mins, uncovered, until the mixture is softened but still has a bit of crunch. (Take care when tasting the relish as it will be very hot.)
- Meanwhile, wash your jars in hot soapy water and rinse well. Place upright in a roasting tin and put in the oven at 160C/140C fan/gas 3 for 15 mins. Boil the lids (which must be vinegar-proof) for 5 mins, then leave to dry. Remove the jars from the oven and set on a board. Fill the jars and screw on the lids. Label and store in the fridge for up to 4 weeks, or sterilise (see tip, below) and store in a cool, dry place for up to 1 year.
Nutrition Facts : Calories 63 calories, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
PINEAPPLE RELISH
Provided by Food Network
Categories condiment
Time 1h35m
Yield 2 cups for 12 to 16 hot dogs
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
- Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!
CHERRY PINEAPPLE RELISH
I saw this relish being prepared at my local Sam's Club store. It is very tasty and easy to make. It was being served with pork tenderloin, but I think it would also taste great with poultry dishes as well.
Provided by CarolAT
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Dice one red onion.
- Heat olive oil in a saute pan over medium-high heat. Saute dried cherries, pineapple and diced red onion until the onion is soft.
- Add chicken broth, reduce heat and saute until the pan is almost dry (this will reconstitute the cherries).
- Serve warn.
Nutrition Facts : Calories 84, Fat 7, SaturatedFat 1, Sodium 94, Carbohydrate 5, Fiber 0.5, Sugar 4, Protein 0.9
PINEAPPLE-MINT RELISH
Categories Condiment/Spread Fruit No-Cook Easter Quick & Easy Pineapple Mint Spring Bon Appétit
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Stir all ingredients in large bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
INDIAN PINEAPPLE RELISH
This relish is a nice side dish with Indian chicken dishes. A prominent note in its flavor is that of ginger, so reduce the amount of ginger if you would like its flavor to be more subdued in this dish. A variation on this would be to use mangoes instead of the pineapple, if you prefer.
Provided by eatrealfood
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain pineapple but reserve the juice, chop finely.
- Heat oil in a pan, and add mustard seeds immediately to it.
- As soon as it begins to sputter, add cumin and onion seeds.
- Add ginger and chilies and saute for about a minute until just aromatic.
- Add the pineapples, raisins, sugar and salt.
- Add 1 1/4 cups of pineapple juice (use the reserved juice and make it up to 1 1/4 cups using water if needed).
- Bring to a boil, reduce heat to medium and cook uncovered for 15-20 minutes.
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